Chocolate Cauliflower Ice Cream Cake

13 380 513
Ingredients Minutes Calories
Prep Cook Servings
20 min 6 h 6
Chocolate Cauliflower Ice Cream Cake
Health Rating


1 1/2 cup Pumpkin seeds (pepitas) (crust)
9 date pitted Medjool date (crust)
2 tbsp Coconut oil (crust)
2 tbsp Maple syrup, pure (crust)
4 1/2 cup Cauliflower (florets, cooked, filling )
9 tbsp Coconut oil (filling )
6 tbsp Almond milk, unsweetened (filling )
1 tbsp Vanilla extract, pure (filling )
1 tbsp Maca powder (optional, filling )
3/4 tsp Salt (filling )
9 tbsp Cacao powder, raw (filling )
1 tbsp Blackstrap molasses (unsulphured, filling )
3/4 tsp Espresso powder (filling )


Process all crust ingredients except maple syrup in a food processor into a sticky crumble. Add in the maple syrup and process briefly once again to mix it in. Transfer this mixture into a 6" springform pan and press into an even crust. Freeze while working on the next step.

Blend all filling ingredients, except cacao, molasses, and espresso, into a smooth uniform mixture. Set aside about 4-5 tbsp of this white mixture for swirls (optional)(I just pulled some out using my icing pen tool). Add cacao, molasses, and espresso and blend once again to combine. Pour the chocolate mixture into the pan over the crust. Swirl in the white filling into a pattern of your choice. Sprinkle with any decorative toppings.

Freeze the cake for 6 hours or overnight to set. Enjoy! Keep leftovers frozen.

Nutrition Facts

Per Portion

Calories 513
Calories from fat 268
Calories from saturated fat 209
Total Fat 29.8 g
Saturated Fat 23.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.9 g
Cholesterol 0
Sodium 339 mg
Potassium 926 mg
Total Carbohydrate 53 g
Dietary Fiber 7.1 g
Sugars 32 g
Protein 7.1 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.5
Vegetables 1.4

Energy sources

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